1. Preheat your oven to 375 degrees and line a baking sheet with parchment paper or a non-stick silicone baking mat. Set aside.

2. In a medium-sized bowl combine your dry ingredients together; flour, pudding mix, baking soda, baking powder, and salt.

3. In a large bowl using electric beaters (or a stand mixer) cream together butter, white sugar, and brown sugar. Do this for about 2 minutes until smooth.

4. Now, add in the egg, egg yolk, and vanilla. Mix until just combined.

5. Slowly add your dry ingredients (flour mixture) to the wet ingredients (butter and sugar mixture) and beat until mixed well.

6. Then, fold in your white chocolate chips. Your dough will be firm- this is good! Now fold in your freeze-dried strawberries until just evenly distributed- mixing them too much will cause a pink dough- keep them in chunks!

7. Now make your cheesecake filling: Microwave your cream cheese in a small bowl for ~10 seconds to soften. Then mix in 2 tbsp powdered sugar.

8. Using a cookie scoop or a spoon take ~2 tbsp of cookie dough and form it into a ball, flatten into a disk and set 1 tsp of cream cheese filling on top. Fold up the sides to create a ball, leaving a bit of the cheesecake filling peeping out in the center. Place your ball on the cookie sheet and flatten slightly (~½ way- it can be helpful to wet your hands a bit!)  Repeat with remaining cookie dough, leaving ~2 inches of space between the cookies. Make sure you can see strawberry bits.

9. Bake your cookies for 11 minutes . Allow to cool fully and enjoy!